Bianco: Elena Walch Gewürztraminer Vigna Kastelaz; Abbazia di Novacella Sylvaner or Kerner
Rosso: Alois Lageder Lagrein Lindenburg or Pinot Noir Krafuss; J. Hofstätter Lagrein Joseph or J. Hofstätter Pinot Noir Barthenau Vigna S. Urbano
In wine, we rarely find bitterness, especially in today’s enlightened winemaking environment. However, aromatic white varieties like Gewürztraminer and Muscat can exhibit light bitter notes when vinified dry. It’s often closely managed and frequently near-imperceptable but it CAN be there. And, whether or not it is in the wines you choose for this dish, here is one of my favorites from Alto-Adige: Elena Walch Gewürztraminer Kastelaz (a single vineyard bottling). Almost any aromatic and medium- to medium plus- body white complement this dish. Other good options are Abbazia di Novacella’s Sylvaner and Kerner (made in the cellars of an active boarding school!)
Medium-body reds with moderate tannin will meet and counter the speck in this pasta. Sticking to the wines of Alto-Adige, check out the local Lagrein as well as Pinot Nero, aka Pinot Noir. I like those from Alois Lageder and Hofstätter, especially their single vineyard versions. Lageder makes the Krafuss Pinot Noir and Lindenburg Lagrein while Hofstätter makes the Barthenau Vigna S. Urbano Pinot Noir and Joseph Lagrein.
Click here for Rigatoni con Speck, Panna e Pistacchio